Trimmed my overgrown Basil plant but was not planning for any cooking today! Can't throw all these fresh Basil away? So i tried making a pesto that could be refrigerated for the weekend.
As i do not have the traditional ingredients for Italian Pesto, i'm replacing some of them.
As i do not have the traditional ingredients for Italian Pesto, i'm replacing some of them.
INGREDIENTS:
2 good handfuls of Basil leaves
A handful of Sweet Peanuts, from NTUC pack (instead of Pine nuts)
3 cloves of Garlic
STEPS:
1. Break down the Nuts, Garlic and Basil leaves, adding them in sequence to the food processor/ pestle & mortar.
2. Turn the mixture into a bowl, add Margarine and Olive oil. Stir gently to bind the sauce.
3. Season with salt and pepper to taste. Keep adding the Margarine, Oil, salt, pepper until you are happy with the taste and consistency.
4. Refrigerate in airtight container. Place it in freezer if you intend to use it after many weeks time.
Served with Pasta, spread over toasted Baguette bread or over baked Potatoes!
2 good handfuls of Basil leaves
A handful of Sweet Peanuts, from NTUC pack (instead of Pine nuts)
3 cloves of Garlic
1 tbsp Margarine (instead of Parmesan Cheese)
3 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste
Equipment: Food Processor or Pestle & Mortar
1. Break down the Nuts, Garlic and Basil leaves, adding them in sequence to the food processor/ pestle & mortar.
2. Turn the mixture into a bowl, add Margarine and Olive oil. Stir gently to bind the sauce.
3. Season with salt and pepper to taste. Keep adding the Margarine, Oil, salt, pepper until you are happy with the taste and consistency.
4. Refrigerate in airtight container. Place it in freezer if you intend to use it after many weeks time.
Served with Pasta, spread over toasted Baguette bread or over baked Potatoes!
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